Aloo Posto (Vegan, Gluten-free)

Aloo Posto (vegan, gluten-free) Image
Yields: 4 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins
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Aloo Posto (vegan, gluten-free) Image

Aloo Posto (Vegan, Gluten-free)


  • Author: Mish
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

A popular recipe from a traditional Bengali kitchen. So very simple with 2 main ingredients!


Scale

Ingredients

  • 6 Potato – medium size. Remove the skin and cut them into cubes
  • 4 Green chilies – half green chillies will be used while grinding the poppy seeds and the other half will be used in cooking
  • 4 tbsp Posto/Poppy seeds
  • 1 tsp Kalo jeera/ Kalonji/Nigella seeds
  • 2 Dried red chillies
  • 4 Garlic pods
  • 3 tbsp Mustard oil
  • 1 cup Water
  • 1 tsp Salt

Instructions

Posto/Poppy seed paste

  1. Soak poppy seeds in water for half an hour. Strain and add to a grinder, along with 2 green chilies, garlic pods and 1/4th cup water. Grind to a coarse paste. Set aside.

Aloo Posto

  1. Heat mustard oil in a pan. Once the oil starts smoking, lower the flame and add red chilies, nigella seeds and green chilies.
  2. Add potatoes, fry for about 2 minutes on low, and then add salt. The potatoes should not brown, so keep stirring them frequently.
  3. Cover and cook for 5 minutes. In case the potatoes start sticking to the pan, sprinkle some water. Stir well.
  4. Add the poppy seeds paste, mix well. Cook on low heat for a good 4-5 minutes until the raw smell of poppy paste goes away.
  5. Cover and continue cooking on low heat until the potatoes are soft. Add 1/2 tsp sugar or honey.
  6. If you feel that the pan is becoming too dry add 1/4th cup water to ensure the potatoes don’t stick to the wok.
  7. Give it a final stir, serve aloo posto with hot rice and dal.Aloo Posto (vegan, gluten-free) Image

Keywords: aloo posto

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